Traditional recipes

Mushroom and Bacon Triangles

Mushroom and Bacon Triangles

Ingredients

  • 1 egg
  • 1 Tablespoon water
  • 2 slices bacon, diced
  • 2½ Cups coarsely chopped mushrooms (about 8 ounces)
  • 2 green onions, sliced (about 1/4 cup)
  • 2 cloves garlic, minced
  • ½ Teaspoon dried thyme, crushed
  • ½ Cup shredded Swiss cheese
  • 3 Ounces cream cheese, softened (about 1/3 cup)
  • 1 17.3-ounces package puff pastry, such as Pepperidge Farm, thawed

Directions

Preheat the oven to 400 degrees F.

Beat the egg and water in a small bowl with a fork or whisk.

Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Remove the bacon from the skillet and drain on paper towels. Crumble the bacon.

Pour off all but 1 tablespoon of the drippings. Add the mushrooms, onions, garlic, and thyme, and cook until the mushrooms are tender and the liquid evaporates. Remove the skillet from the heat. Return the bacon to the skillet. Add the Swiss cheese and cream cheese and stir until the cheeses melt.

Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Cut into 16 3-inch squares. Repeat with the remaining pastry sheet, making 32 in all.

Place 1 tablespoon of the mushroom mixture in the center of each square. Brush the edges of the squares with the egg mixture. Fold the pastry over the filling to form triangles. Press the edges to seal. Place the filled pastries onto baking sheets. Brush with the egg mixture.

Bake until the pastries are golden brown, 20 minutes. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes.

Nutritional Facts

Servings32

Calories Per Serving110

Folate equivalent (total)22µg5%


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


Recipe Summary

  • Coarse salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 3 slices thick-cut bacon or pancetta, cut into 1/4-inch pieces (about 3/4 cup)
  • 1 large yellow onion, halved lengthwise and thinly sliced (3 cups)
  • 10 ounces cremini mushrooms, trimmed and cut into 1/4-inch slices (3 cups)
  • 3/4 pound fusilli or other short pasta
  • 1 cup loosely packed fresh mint or parsley leaves, chopped
  • 2 ounces Parmesan cheese, finely grated (3/4 cup)

While bringing a large pot of salted water to a boil, heat oil and bacon in a large skillet over medium heat until bacon fat is rendered and bacon is golden brown, about 8 minutes. Add onion and a pinch of salt, and cook, stirring frequently, until tender, about 8 minutes.

Pushing onion and bacon to edge of skillet, add mushrooms to center, in a single layer as much as possible. Raise heat to medium-high, and cook, without stirring, until mushrooms begin to sizzle and brown, about 5 minutes. Reduce heat to medium, sprinkle mushrooms with salt, and stir onion and bacon into mushrooms. Cook mixture, stirring occasionally, until mushrooms are tender, about 3 minutes.

When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Reduce heat to low, and gradually stir in 1 cup pasta water, about 1/2 cup at a time. Toss over low heat until sauce is silky and pasta is well coated, 2 to 3 minutes.

Turn off heat. Stir in mint or parsley, and half the cheese. Season with pepper. Divide among 4 bowls, and top with remaining cheese.


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